Search results

1 – 10 of 219
Article
Publication date: 1 June 2005

Nicky Mendoza and Norma McGough

This paper gives an overview of the prevalence, symptoms, diagnosis and management of coeliac disease and associated disorders. It also gives some background to gluten…

4373

Abstract

Purpose of the paper

This paper gives an overview of the prevalence, symptoms, diagnosis and management of coeliac disease and associated disorders. It also gives some background to gluten testing in foods and developments in identification of gluten‐free foods at consumer level.

Design/methodology/approach

The most up‐to‐date literature on various aspects of the disease have been considered and included in the report.

Findings

Coeliac disease is now known to affect one in 100 of the population, including both adults and children. As more is understood about the pathophysiology of the disease and antibody screening techniques improve rates of diagnosis are increasing. The biopsy is still required for a firm diagnosis. The range of symptoms that is now recognised is far wider than previously thought, but symptoms are still often missed, or mis‐diagnosed as IBS. The treatment for coeliac disease is the gluten‐free diet, which controls the symptoms and reduces the risk of complications such as osteoporosis and gut cancer. Prescriptions of gluten‐free foods are known to improve adherence to the diet, and with the range of suitable foods in supermarkets increasing rapidly, gluten‐free living is becoming easier.

Originality/value

Information on several aspects of coeliac disease are presented in this paper to give the non‐expert a general, up‐to‐date overview of the disease.

Details

Nutrition & Food Science, vol. 35 no. 3
Type: Research Article
ISSN: 0034-6659

Keywords

Book part
Publication date: 22 August 2016

Denise A. Copelton

Celiac disease is an auto-immune disorder that requires strict lifelong adherence to a gluten-free diet. I explore how a celiac diagnosis affects gendered feeding work…

Abstract

Purpose

Celiac disease is an auto-immune disorder that requires strict lifelong adherence to a gluten-free diet. I explore how a celiac diagnosis affects gendered feeding work within families.

Methodology/approach

This chapter is based on a grounded theory analysis of field research with five celiac support groups and 80 in-depth interviews. I interviewed 15 adult men and 56 adult women with celiac, plus nine additional family members.

Findings

Gendered care work norms place the onus of responsibility for gluten-free feeding work on women, multiplying time spent planning, shopping, and preparing meals. Women employ distinct gendered strategies to accommodate the gluten-free diet. Following a strategy of integration, women tailor family meals to meet other diagnosed family members’ dietary needs and the entire family’s taste preferences. However, when women themselves have celiac, they follow a pattern of deferential subordination, not allowing their own dietary needs to alter family meals. Thus, women continue to prepare family meals as a form of care for others, even when their medical needs justify putting themselves first.

Originality/value

Social support is a key determinant of compliance with necessary lifestyle and dietary changes in chronic illness. However, little research explores the gendered dynamics within families accounting for the link between social support and dietary compliance. I show how gendered care work norms benefit husbands and children with celiac, while simultaneously disadvantaging women with celiac.

Details

Gender and Food: From Production to Consumption and After
Type: Book
ISBN: 978-1-78635-054-1

Keywords

Article
Publication date: 13 March 2017

Sadia Chishty, Monika and Nimali Singh

The aim of the study was to compare the nutritional status of children having celiac disease (CD) with those not having the disease in the age group of 7-12 years…

Abstract

Purpose

The aim of the study was to compare the nutritional status of children having celiac disease (CD) with those not having the disease in the age group of 7-12 years. Children not having CD were from first- and second-degree siblings of the children affected to match for family and environment. In Indian celiac pediatric population, studies on nutritional status of celiac children and comparisons with their siblings as reference have not been reported.

Design/methodology/approach

Children with CD (n = 50) and without CD (n = 25) were matched for age and were purposively selected. Nutritional assessment included anthropometry, biochemical, clinical and nutrient intake. Weight and height measurements were recorded as per the standardized techniques. Biochemical investigations were done by skilled technicians. A two-day 24-h dietary recall method was used for calculation of nutrient intake. The observations were categorized as celiac and non-celiac children and pre-adolescents in age group of 7-9 years and 10-12 years.

Findings

The issues of being underweight and of low height according to age among celiac children were rampant. The non-celiac children were comparatively taller than children with CD. The hemoglobin and serum iron were significantly lower in celiac than non-celiac group (p < 0.01). Energy intake was significantly higher (p < 0.05) in celiac pre-adolescents as compared to non-celiac children (7-9 years). The protein intake was higher in non-celiac children, and the difference was highly significant (p < 0.01). The fat consumption was higher in celiac pre-adolescents. The nutritional status of celiac children was poor as compared to non-celiac children.

Originality/value

The present study is an attempt to compare the nutritional status of celiac children with their siblings.

Details

Nutrition & Food Science, vol. 47 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 15 October 2018

Zainab Laheri and Jan Mei Soon

Coeliac disease (CD) is a prevalent autoimmune disorder, affecting 1 in 100 of all individuals in the UK. Currently, the only treatment for CD is the complete avoidance of…

Abstract

Purpose

Coeliac disease (CD) is a prevalent autoimmune disorder, affecting 1 in 100 of all individuals in the UK. Currently, the only treatment for CD is the complete avoidance of gluten, a protein commonly found in wheat, rye and barley. The use of alternative grains (AG) is highly recommended to individuals with CD to improve and diversify their diet. The purpose of this paper is to determine the current knowledge of the gluten-free diet (GFD), consumption rates of AG and awareness of AG, for individuals diagnosed with CD.

Design/methodology/approach

A total of 100 participants were recruited via local coeliac support groups as well as an “Allergy and Free From Show”, to participate in a survey. Consent was obtained from all organisations and all individual participants, prior to collecting data. The questionnaire consists of ten questions, related to participants’ demographic characteristics, knowledge of gluten-free food (GFF) and AG and consumption rate of AG. χ2 analyses were conducted to compare the variables between gender and time of diagnosis.

Findings

Overall, both genders possessed good knowledge of the GFD. Yogurt, vinegar and oats resulted in the highest incorrect responses. It was found that females possessed better knowledge of both GFF and AG. Rice, quinoa and corn were amongst the most popular AG consumed whilst job’s tears, fonio and sorghum were the least consumed grains. Females reported a higher consumption rate of AG than males. Additionally, those more recently diagnosed had poorer knowledge of the GFD, reduced consumption rates of AG and poor awareness of AG.

Originality/value

It can be suggested that the incorporation of AG into the diet can prove beneficial for coeliacs and that both knowledge and education play a fundamental role in determining consumption rates amongst individuals.

Details

British Food Journal, vol. 120 no. 12
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 3 December 2021

Laura Fuentes-Moraleda, Ana Muñoz-Mazón, Coral Santiago-Rincón and Alicia Orea-Giner

This exploratory study aims to identify the main risk reduction strategies when individuals suffer from coeliac disease (CD) or non-coeliac gluten sensitivity (NCGS…

Abstract

Purpose

This exploratory study aims to identify the main risk reduction strategies when individuals suffer from coeliac disease (CD) or non-coeliac gluten sensitivity (NCGS) travel. Based on Yeung and Yee's (2013; 2019) model, the paper offers a new framework for analysing the main travel risk reduction strategies for people with specific food needs. The empirical work focuses on the perspectives of different stakeholders (CD and NCGS community, restaurant managers/service providers and nutritionists).

Design/methodology/approach

A qualitative approach based on thematic analysis is adopted. The results of 32 semi-structured in-depth interviews reveal different stakeholders' perspectives in order to understand the various strategies.

Findings

The findings confirm the high level of consensus that the main food risk reducers are: travel information, staff training in safety assurance, legislation and risk prevention protocols. The findings also show significant limitations in the information offered by restaurants, organisations and tourist destinations and the negative repercussions on the tourist experience and the reputation on a particular destination.

Practical implications

The results will help hospitality business managers and destination management organisations develop food risk reduction strategies to solve some of the most important food-related problems when people in this market segment travel.

Originality/value

This work contributes to the literature by providing a new framework on travel risk reduction strategies for people with specific food needs. The novelty of this research is mainly found in the study of risk reduction strategies related to the travel decision-making process for those with CD and NCGS from different perspectives.

Details

British Food Journal, vol. 124 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

Content available
Article
Publication date: 1 April 2001

38

Abstract

Details

Nutrition & Food Science, vol. 31 no. 2
Type: Research Article
ISSN: 0034-6659

Article
Publication date: 18 March 2022

Dawn Ainsworth and Jan Mei Soon

Coeliac disease (CD) is a lifelong autoimmune disorder and is managed with a strict gluten-free (GF) diet. At diagnosis, an individual's nutritional status is affected by…

Abstract

Purpose

Coeliac disease (CD) is a lifelong autoimmune disorder and is managed with a strict gluten-free (GF) diet. At diagnosis, an individual's nutritional status is affected by how long CD has been active, their dietary intake, intestinal inflammation and degree of malabsorption. This study explores if age and time since diagnosis affect nutritional knowledge, eating habits and emotional wellbeing of participants.

Design/methodology/approach

An online survey using Qualtrics was conducted. The survey consists of 4 sections exploring (1) demographics, (2) nutritional knowledge, (3) eating habits and (4) quality of life (QoL). A total of 162 valid questionnaires were completed.

Findings

Those who'd been diagnosed for more than 5 years demonstrated better knowledge about GF or gluten containing products. Social interactions are limited by concerns about becoming ill, unwanted attention and increased financial costs. Eight-eight % of participants would go hungry at social events. Those aged between 40–59 and above 60 years felt more financially restricted compared to younger adults (χ2(4) = 10.73, p = 0.01). Strong emotions were experienced by participants since diagnosed with CD. Anxiety, feelings of concern, sadness, depression and fear have declined and happiness, confidence and being accepting of CD have increased since diagnosis across all years.

Originality/value

This study is one of the first few studies to investigate time since diagnosis and age-related differences in nutritional knowledge, eating habits and QoL of adults diagnosed with CD. Over time, negative emotions could potentially be alleviated with improved knowledge and experience.

Details

British Food Journal, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 9 September 2021

Ana Muñoz-Mazón, Alicia Orea-Giner, Juan José Fernández Muñoz, Coral Santiago and Laura Fuentes-Moraleda

The purpose of this paper is to contribute to the understanding of the tourism service experience of consumers with vulnerabilities. Moreover, this research analyses the…

Abstract

Purpose

The purpose of this paper is to contribute to the understanding of the tourism service experience of consumers with vulnerabilities. Moreover, this research analyses the pre-core service encounter in the tourism services sector, which is one of the most important phases in the service experience. The objective is to understand how vulnerability might influence risk perceptions when people travel. To this end, this study focusses on individuals with coeliac disease (CD) and non-coeliac gluten sensitivity (NCGS) as a specific group to test the hypotheses. For the millions of individuals with CD or NCGS, food is one of the most critical elements of a trip and the reason for vulnerability perception. The research also proposes measures suggested by survey respondents to improve the information search process of vulnerable travellers before a trip.

Design/methodology/approach

A mixed-method was used based on a survey of 813 responses from people diagnosed with CD and NCGS. The individuals were placed in three groups according to their perception of how strongly their disease impacts their trips: low impact, medium impact and high impact.

Findings

The results confirm that people with a high-risk perception due to their vulnerability spend more time searching for information prior to the trip than people without this perception. In this sense, individuals that feel more vulnerable, tend to use more personal information sources and also make greater use of online information sources. The participants affected by CD and NCGS proposed measures to reduce their perceived vulnerability. These proposals are based on information about the disease, specific information from the tourist industry at the destination and various online, as well as offline information channels.

Originality/value

The novelty of this research is mainly found in the study in the study of how consumers with vulnerabilities behave during the information process before travelling. From a holistic approach and based on both, marketing service theory and the risk perception perspectives, this research is focussed on vulnerable individuals affected by CD and NCGS to find answers to the problems they face during the pre-core service encounter.

Content available
Article
Publication date: 29 May 2007

80

Abstract

Details

Nutrition & Food Science, vol. 37 no. 3
Type: Research Article
ISSN: 0034-6659

Content available
Article
Publication date: 1 May 2006

51

Abstract

Details

Nutrition & Food Science, vol. 36 no. 3
Type: Research Article
ISSN: 0034-6659

1 – 10 of 219